Smoking meat has become a beloved tradition for even amateur pit masters, but like every popular trend, there is always controversy. For smoked meat, that controversy is cancer. There are a number of studies that stand behind that some smoked and grilled meats have cancer-causing carcinogens, but is it true?
Smoking meat by popping pellets? How to make great barbecue without the stress. Watch a barbecue competition in person or on television and you’ll usually see pit masters tossing logs into really big smoking rigs. It’s what most people think of when they think of great tasting meats, whether its ribs, brisket or pulled pork. But for most backyard barbecuers, that investment in … Read More
The most wonderful smoked meat is meat that is flavorful, tender and juicy. While smoking meat, even at a low temperature (200-225 degrees) it is possible to overcook the meat. This can result in tough, dry and rubbery meat. My best suggestion is to prepare the meat correctly. Never smoke frozen meat. It is best to start with room temperature meat. It … Read More
There is nothing better than some naturally smoked barbecue. However, while it helps to preserve meat and its antibacterial properties makes it safe (and very tasty) to eat, one thing is for certain, smoke dries out meat. It takes a very talented pit master to have meat that is both smoked and juicy, but they have a little secret – … Read More
When it comes to imbuing meat with that rich smoky flavor, it is not all about technique – it is all about the wood. No matter whether you are using your backyard charcoal grill, pit smoker, or a Japanese-style Kamado, smokers can’t use just any old wood. Different types of wood provide different flavors to smoked meat. With no set … Read More